The Big Family Cooking Showdown (2017–2018): Season 1, Episode 8 - Episode #1.8 - full transcript

[Zoe] The British family kitchen -
whether it’s where you love to eat...

This is where we have our family feasts.

[Zoe] ...or where you love to cook.

Yeah!

It’s where we all learn to love food.

I taste the food of many chef,
in many different restaurants,

all over the world.

But family cooking...

-[Riswana] This one’s puffing up.
-...this is where real food comes from.

[Rosemary]
Home cooking does something

that fine dining does not,



it creates the heart within the home.

-[Nadiya] She’s eating the ingredients!
-Bringing the family together.

We’re searching
for Britain’s best family of cooks.

Over the next few weeks,
16 families will go head-to-head.

[Zoe] Teenagers and grandparents,
brothers and sisters,

all cooking their very best family food,
in their own homes.

-The judges will love it.
-'Course they will.

And here in our kitchen.

[woman] Oh, that smell.

That is delicious.

I’m shaking so much.

[Zoe] Judging their efforts
every step of the way...

-[woman] Oh!
-Drama.

[Zoe] Renowned cookery teacher,
Rosemary Shrager.



[Rosemary] I’m looking for a family
who are going to blow me away

with the understanding
of flavour, texture

and altogether gorgeousness.

[Zoe] And top Michelin-starred chef...

Hi, Giorgio.

[Zoe] ...Giorgio Locatelli.

[Giorgio] The food that I want to see is,
of course, very tasty and beautiful.

But the most important thing
is to see them cooking with joy,

that’s what home cooking’s about.

These are the families who make
ordinary food extraordinary.

Utterly delicious.

I learned something today.

The judges have made a decision.

This is
The Big Family Cooking Showdown.

[Nadiya] Today, our last two families

go head-to-head
for a place in the semi-finals.

Their home cooking
will be put to the test,

both in their own kitchens
and here in ours.

At the end, the judges will decide
who to put through.

[Zoe] Cooking today are the Rignalls
from Buckinghamshire...

[Sunita] The key to our cooking style
is a lot of fusion cooking.

We hope to produce food which
is like what we cook at home

and we don’t just
crumble under pressure.

[Zoe] ...and the Boysie family
from Liverpool.

[David]
Well, when we’re cooking together,

I am the boss, Sam thinks he’s the boss,

and Ellie does as she’s told.

[Sam chuckles]

That’s so not the case.

[Zoe] In preparation,
both have had a chance

to practice in their own kitchens.

Welcome to our two intrepid families,
the Boysie and the Rignalls.

Our judges, Rosemary and Giorgio,

will be expecting nothing less
than the best of your home cooking

over the next three rounds.

First, we’ve got The £10-Challenge

and today’s theme
is Friday night takeaway.

Can you give your local takeaway
a run for its money

with just £10 to feed a family of four?

You’ve got one hour and 15 minutes.

Time starts now.

-[Sam] Do you want one onion or two?
-Only one.

[Jassy] Find me a saucepan, sweetie.

Okay.

She’s bossy.

[Zoe] The Rignall family
are mum, Jassy,

daughter, Usha,
and Jassy’s niece, Sunita.

-Are you boiling, Ush?
-Yes, please.

[Zoe] Drawing on their Indian heritage,
their Friday night takeaway

is chicken tikka masala,
dhal, spinach bhaji,

rice and boondi raita,

a yoghurt dish made
with fried chickpea flour with chapatis.

[Rosemary] Chicken tikka masala

is such a popular British takeaway dish.

But the chicken
has got to be just right, really tender.

With the chicken,
I’m going to grill it first.

It’s kind of a fast version
of chicken tikka masala,

because they normally use
a tandoor oven,

but we’re speeding everything up.

And then we’re going to drop it into
a sauce, which will be already cooked.

Liverpool’s
got the best posh takeaway places.

[Nadiya] The Boysie family are David,

his partner, Sam, and David’s
17-year-old-daughter, Ellie.

I’m about to grind up turmeric,
cloves and cumin seeds.

[Nadiya] They’ve also chosen
to do a chicken curry.

It will be served with spiced pilau rice,

raita, naan bread and their very own
Boysie’s bhajis.

This is the curry paste.

This gives quite a bit of punch
to the curry, like.

I’m not a big fan of spice,
compared to me dad and Sam.

[Giorgio] I love Indian food.

The chicken curry
sounds very much like the one

that my wife will cook for us at home,

very straightforward curry.

So I’m really interested to taste
this family food.

-[David] Looks pretty good?
-[Ellie] Yeah.

-Yeah.
-[David] Yeah, bit of a kick to that.

Friday night takeaway, what’s
your favourite Friday night takeaway?

Chinese, you’re not...
we’ve got no Chinese here today.

I know, there’s no Chinese.

But it’s two curries, for me,
this is a dream.

Indian?

Yeah, love Indian food.

I’m really excited because
it’s curry against curry tonight.

-Yeah.
-You know, it’s fantastic.

But I can see such
a difference in the way

they are approaching the whole thing,

I can feel a little bit more confidence
down there.

It’s in their heritage from there.

You’re feeling
that’s part of their life anyway.

There’s a little more technicality
in this side,

they’ve learned this recipe,
they’ve developed it

and they’re going to do it,
bam-bam-bam.

I’m interested to see the result.

[Zoe] In the Rignalls' kitchen,

Sunita’s working on the sauce
for her tikka masala.

Oh, Sunita, that smells amazing.
Do you cook a lot of Indian food?

-I think Indian when we get together.
-Yeah.

Just because it’s the one that
everybody kind of expects.

[Zoe] Yeah, and Jassy,
what’s a family get-together like?

We’re talking about,
sort of, say, about 20 people.

Just a small family gathering,

That’s just a small one.

Everybody comes just for your dinner,
don’t they?

Yes.

I know she’s proud about that,

she’s very happy with that.
Is there room for one more?

[Jassy] Of course there is.

Anybody who comes into the house,

so they walk through that door,
you have food on the table.

That’s the secret of an Indian family.

[Sunita] Do you know
what you’re doing? Cut them.

Then just put them in there.

We’re a really close family, aren’t we?

Even if we don’t see each other
every week, we speak on the phone.

Sometimes it is just about food,
"What are you cooking tonight?"

And that’s it, so then divide it into two,
then you need to roll it, that’s it.

[Jassy] Roll it out.

In the kitchen, I think Mum would
like to think she’s the boss.

I think Sunita’s become the boss.

Food is really important in our family,

it’s the carrot that you dangle
in front of people

to make them
come round to your house.

I can make samosas, but not as good
as you, Sunita, you’re an expert, love.

I’m a good cook,

but there’s certain things
that I am good at.

I make fantastic pakora,

it’s just magic I’ve got in my hands.

[they all laugh]

To the onions I added ginger,
garlic paste,

chillies, salt, turmeric,
garam masala and tomatoes.

[Rosemary] I want a good base sauce,

and the spicing has got to be perfect.

If it’s too spicy, that’s not good.

We’re just trying to get, um,
a really deep colour in the sauce

and it shows
that the tomatoes are cooked.

If I put the chicken in after
I put the plum tomatoes in,

like, for a minute,
there would be no depth to the sauce.

I don’t know what takeaway
he’s going to.

You must, you must come
and try one in Liverpool then.

I might have to.

It seems very harmonious in here.

Is this what it’s normally like?

Yeah, it is, to be fair.

I can’t help but notice
Sam’s fancy decorations.

Is presentation something
that’s really important to you?

-Food’s got to look good--
-[Nadiya] Yeah.

...and then smell good before you
even taste it

because if it doesn’t then you’ve already
sort of prejudged the meal.

I can smell it,
you’re onto a winner at the moment.

So you know what,
I’m going to leave you to it.

-You carry on. Good luck.
-Thank you.

Keep going.

[Zoe] For the Boysie family,
food is never

far from their minds, even at work.

I have a salon
that’s below the flat that we live in.

And I work for Sam as
a hairdressing assistant in the salon.

[Sam] Dave quite often
brings down treats.

Hi, everyone, some cheesecake.

Oh, cheesecake.

Oh, lovely. This looks amazing.

[David] We’re definitely show offs
in the kitchen.

We’ve got three stoves, 11 ranges

and probably every gadget and gizmo
under the sun.

[Ellie] Me dad’s taught me to cook.

He’s still teaching me now,

but my dad has a bit of OCD
with the spices,

so everything is in its place,

but me dad will notice when
it’s been moved and will move it back.

You do get really upset about that,
don’t you?

Upset might be putting it a big strong,

-but, yeah,--
-No, no, no.

-I like it to be--
-He gets upset.

-You do fume.
-I like it to be just so.

I’m doing the spinach bhaji,

I’m going to just let that simmer
for about five minutes and then drain it.

The one thing I’m a bit worried about
is the spinach bhaji,

they’re using frozen spinach.

And I’m always worried about that,

'cause if it’s going to be overcooked,

I think it would be mushy.
So let’s see how it turns out.

[Sunita] If I hold it, you ring.

Okay, yeah, good thinking.

I’m just going to cover the boondi
now to let it soak.

They’re made from chickpea flour
and they use them

in quite a lot of dishes,
more for like raita dishes.

So we thought
we’d use this to be a bit different,

rather than the cucumber raita

that you’d probably normally expect
in an Indian takeaway.

Can you explain us about the boondi,
what are you going to do with that?

It’s going to be made with a yoghurt.

Right. You don’t leave any crispiness
on that, nothing?

No, there won’t be any bit crispy.

You want it to be like a paste?

That’s it, yeah.

-[Giorgio] Okay--
-Not too pasty, just in the middle.

-Interesting. Well, it’s new to me.
-[Jassy] Is it?

[Nadiya] In the Boysie family kitchen,
Sam’s preparing vegetable bhajis.

I put all the ingredients together

and all now I’m going to do is use
my hands and let's squish it together,

and then I’m going to add some flour.

I like the fact I put the lemon

and just give it that little bit of an
extra balance, a bit more of a kick.

Perfect Boysie bhaji is being crispy,

being spicy,
and just packed full of flavour.

-I noticed that it’s called--
-The Boysie’s bhaji.

Yeah, it’s our version of it,
'cause I quite like spicy food, so I--

Okay.

...I probably want more chilli in there
than your average person would.

[Giorgio] Okay.

[Sam] And obviously, it’s our mixture
that we’ve made up ourselves.

-Okay, well, good luck.
-Thank you.

How are you doing
with your chapatis, aunt?

I’m rolling them, roll, roll, roll.
[Jassy laughs]

Really an expert making chapatis

and I only started
when my kids were little.

[Zoe] Across the kitchen,
Ellie’s also making bread.

Her's is naan.

Me dad taught me how to make bread.
I like making bread, it’s so therapeutic.

[Jassy] Somebody’s hungry,
do you know that?

It’s what it means when it puffs up,
somebody is really, really hungry.

I haven’t made naan bread specifically
because I’ve felt confident with it,

but I’ve made bread a few times and me
bread always comes out pretty well.

-[Zoe] She brought her own rolling pin.
-[Nadiya] Oh, yeah.

Jassy, is that your own rolling pin?

-That’s my rolling pin.
-[Nadiya] Yeah.

-How long’s it been with you, that?
-34 years.

[Zoe] 34 years.

[Sunita] Look at this. Aunty?

-Oh, sugar, sorry, sorry.
-[Zoe] That’s our fault, sorry.

We were talking. Sorry.

[Giorgio] How you doing with this bread?

Um, yeah, just still a bit, like, wet.

-[Giorgio] Okay.
-[Ellie] But I’m working with it.

My instinct is to tell you what to do,
but I’m not allowed to.

[Ellie] I’ve tried rolling it,
but it just keeps sticking to it--

-[Rosemary] 'Course.
-...so that’s out the window.

I’m not going to tell you what to do,
but just...

You’ve said it twice,
now you’re going to tell her.

-I’m not going to.
-I know what you’re going to do.

[Rosemary] Don’t overwork it,
that’s all I’m going to say.

Alright? that’s all I can give you.
I can’t give you any more.

Enough.

[they laugh]

[Rosemary] It’s meant to be hard,

it’s meant to be a tough dough.

I’m worried because Ellie
is not working that dough properly

and you have to work it well
to get it to rise up

because you need a lovely,
light, fluffy naan.

[Zoe] Okay, ladies and gentlemen,

15 minutes to go.

Get all our things ready for presentation.

[Jassy] On that side? Yes, boss.

God.

Chicken's cooked and we’re going to pop
it into the, into the curry.

Hopefully, it will be fine.

Where we would normally add water,

I’m just going to finish it off with cream
to give it the authentic takeaway taste.

[Giorgio] They’re holding
together very well, huh?

The mixture together with the flour
that combines it, it has to be right,

but too much doesn’t taste so good.

It’s on, it’s on.

It’s on there now.

It’s hot.

[Sunita] You need
to put a bit more salt in it, Usha.

More?

[David] Right, let’s get the rice on.

Families, you have one minute.

The flavour looks good,

the colour looks good,
and the smell is lovely.

You’re a bit tight with the portions here.

[Sam] Ellie, seas-- um, garnish.

Guys, time’s up,
back away from the bhajis.

Whoo.

I tell you, that was harder than
I thought.

Not half.

[Sam sighs]

[Zoe] The Boysie family
£10 Friday night takeaway

is chicken curry with pilau rice,

naan bread and their speciality,
Boysie bhajis.

I would be very happy if this turned up
on my doorstep.

You’ve made it look really pretty.
There you go.

Good.

-[Giorgio] Shall we start with the naan?
-[Rosemary] Yes.

What you did was, you did the
classic thing that you should never do,

which is you stretched the dough,

because by stretching it,

it’s sort of pulling it

and then there’s nothing to rise,
it’s a no-no.

It is chicken...

...it's got spice...

[Sam chuckles]

...but it hasn’t come together as a curry.

The only good thing to add is it’s
really tender, so it was cooked perfectly.

I agree with the spice,
but you need to pack more in there,

it’s just tomato
and nothing else coming through.

It’s a little bit disappointing, the rice.

And it has such a nice presence
on the plate

and then when I see you washing it,
I go like,

"Whoa, what was that for, then?"

I think you washed away
some of the flavour.

This is our bhaji.

I’m going to finish it.

-That's a good sign.
-That’s a good sign.

The bhaji, I like it very much.

You can taste the vegetables,
it’s a really, really good bhaji.

[Nadiya] The Rignall family’s takeaway
is also a chicken curry

served with spinach bhaji,
chapatis and boondi raita.

Well, this looks like a takeaway.

And I love the fact you’ve told us

what you’re, what you’ve got here,
which is very exciting.

Now this is our spinach bhaji.

Little bit disappointing.

It’s bland, spices aren’t coming through.

And it’s a little bit mushy,

possibly should have went with not frozen
spinach, it would have stand up better.

I would like to go to the boondi.

It’s certainly different.

There’s a lot of water seems
to be in that boondi.

-It tends to be thinner than that.
-Does it?

It’s something that, if you’re not...
if you’re having it for the first time--

It’s quite a different texture to what
you’re using.

I’ve never had it before.

[Nadiya] Next to be tasted,
the chicken curry.

[Usha] Oh, God.

-That’s delicious.
-Oh, finally.

The sauce is the perfect consistency

and I really like the flavour,
really like the flavour.

It is exactly what I was expecting
from a tikka masala.

Okay.

I just admire your technical skills
on doing it,

I’m sure that there is a lot of years
of experience behind that.

I really liked it,
I really, really like it.

Thank you.

This is real,
real solid, generous, tasty food

and that’s all we’re looking for.

[all] Thank you. Thank you.

[Zoe] For the second challenge,

the families will cook their favourite
dishes at home for Rosemary and Giorgio.

[pizzicato background music]

The first port of call is Liverpool,
home to the Boysie family.

Zoe’s had a bit of a trip up
and the Boysie household likes to cook,

we do kind of show off
when people come.

So, yeah, we thought we’d look after her,
so I’ve done some nice little Scotch eggs.

We’ve practised a few times and
we’ve had elements that have not worked,

so today we’re just going to control
our nerves and not panic.

Hopefully, we’ll deliver great dishes
for Rosemary and Giorgio.

-[Sam] Hi.
-Hi, Zoe Ball, half head highlights?

Sorry, we’re busy today.

Oh, really? Hi, Sam.
How are you, darling?

-I’m good.
-Lovely to see you.

-I love your place, it’s amazing.
-Oh, thank you.

We’re in the heart of Beatles' country,
I mean, this is Penny Lane?

Yeah, that’s Sergeant Pepper's,
that’s where they wrote the album.

Wow. I love it!

So what have you done
with the other two?

They’re upstairs whipping up
a great treat.

[Zoe] Come on, let’s go.

[Sam] Guess who's come.

Hi. Lovely to see you.

[David] And you.

Oh, hi, Ellie, how are you, my love?

Hi. I’m good, how are you?

What’s-- Oh, my God! What a spread.

[David]
We thought you might be a bit peckish.

This is for me?
I... it might not be enough.

Before I start eating,
'cause I’m going to be a while,

let me set the challenge for you.

As you know, the judges
want you to do family favourites,

a main and a dessert,
and you’ve got 90 minutes.

-Good luck, and off you go.
-Okay, thank you, thank you.

This is amazing. Where do I even start?

Ellie, you want that one, don’t you?

[Zoe] The Boysie family
have chosen to cook a main course

of rack of lamb
and dauphinoise potatoes,

followed by an ambitious two-part dessert
of banana and passion fruit soufflé,

with salted caramel ice cream
and honeycomb.

David makes a start
on the ice cream base,

which needs time to chill
before going into the ice cream maker.

So, David,
what are you in charge of today?

Um, well, I’m in charge of the ice cream
and the soufflé.

If the soufflés don’t rise,
then I’m the problem.

-Okay.
-And if the ice cream doesn’t set--

-Okay.
-...I’m the problem.

-Good luck, my darling.
-Thank you.

Smells amazing already.

[Rosemary] Ice cream, very risky.

Not only will they have to make a base,

they have to let that cool,
so it’s really down to timing.

I hope they’re not overstretching.

[David]
Going into the ice cream maker now.

[Zoe] Can I have a taste?

[David] Yeah.

I’ve still got a tiny bit of room left.

Oh, that’s quite a big bit, sorry,
I’ll leave some for the judges.

Oh.

That’s going to go in the churn now.

Hopefully,
hopefully, it will turn into ice cream.

I love this job.

Look at all these, look at these,

everything in alphabetical order.

Ellie, who’s all this down to?

Oh, me dad has definitely done all that.
I wouldn’t touch it.

-Can I look in this cupboard?
-[Ellie] Yeah?

Let’s have a little look in here.

Oh, my goodness me, I’ve never seen
a cupboard so ordered in my life.

What happens to somebody if, say,
they put something in the wrong place?

That’s a touchy subject.

[David laughs]

David’s gone very quiet over there.

[Zoe] The next part of the dessert
David prepares is the soufflé.

Banana and passion fruit,

wow, that’s two big flavours there.

It’s really, really skilful and technical
thing to deliver.

The soufflé must rise to the occasion.

That’s good custard.

[Zoe mouths]
I want some.

Right, going into the oven now.

[Zoe] Sam’s working on
the main course,

a rack of lamb
with dauphinoise potatoes,

pea and mint puree,
Chantenay carrots and lamb jus.

[Rosemary] Oh, my goodness,
I’m so looking forward to this.

If that dauphinoise is cooked properly
and it’s well seasoned, delicious.

[Zoe] I’m taking it that you are in charge
of dauphinoise potatoes.

I am indeed.

Isn’t it quite tricky because you,

I guess, you’ve got to get
the potatoes cooked perfectly.

Yeah, the layering itself has
to be done very well

and just making sure it’s well balanced.

When did you first start cooking?

-When I left home.
-Really?

Yeah, my mum
cooked all our dinners for us,

so when I left home,
you just have to learn, don’t you?

-Do you cook, Zoe?
-I’m terrible.

I can barely reheat.
This is going to turn me into a cook?

Is it?

That’s what we’re hoping.
That’s what my children are hoping.

[Sam laughs]

[Zoe] Along with dauphinoise potatoes,

they’re serving pea and mint puree,
which Ellie’s in charge of.

When did you start getting
involved in the kitchen?

When we moved here.

When we were in the old house
we never usually really cooked together

because I'd usually want to sit
on the side and do the same things.

[Zoe] You were a teenager.

Yeah, but now, like,
I’m properly getting involved.

30 minutes to go,
just half an hour left.

-[David] Sam?
-[Sam] Yep?

Push that pan on, let’s go with the lamb.

[Giorgio] I don’t have any doubts
that their presentation

is going to be really beautiful

and I want the lamb
to be perfectly cooked, really tender,

still pink in the inside.

I’m expecting something really delicious.

[David] 12 minutes left and the soufflés
are due out in 11.

[exhales] Touch and go.

I think we’re actually on time,
for once, yeah.

[Zoe] Really? You sound surprised.

[Sam] I’m surprised because
we only had a couple of goes at this

-in the last couple of days--
-Yeah.

...and they didn’t always go well.

-So this is good.
-This is good.

This is good. Yes!

-[David] This isn’t.
-Oh, God.

[Zoe] Have we got
an ice cream disaster?

We’ll give it a few minutes in there.

-[Zoe] Will that sort it out?
-I doubt it.

-Oh, no.
-It might, you know, give it a go.

Hopefully, the freezer
will firm it up a little bit.

Are you happy
with your dauphinoise, Sam?

Um, I’m hoping
that they're cooked perfectly.

[Zoe] Just to remind you,
the judges are on their way.

You alright in there, Sam?

I’m fine, just a bit shaky,
calm them nerves.

[Zoe]
Happy with how the lamb’s turned out?

Maybe a little bit more medium than rare
for my taste, but...

-[Zoe] Yeah.
-...you’re not doing it for yourself.

[Zoe] Okay.

[bell rings]

-The judges are here.
-[David] Right.

[Ellie] How far’s the ice cream,
is it near?

[David] How’s it going?

[Ellie] It’s still...

[David] We’ll have to bowl it,
so they at least taste it.

[Zoe] It’s like a work of art, Sam.

-[Sam] Thank you.
-[Zoe] Amazing.

[Zoe] So all you’re waiting on
is the soufflés?

[Zoe] Drum roll.

[she gasps]

[David] Are we done?

-[Zoe] You’re done--
-On about 30 seconds.

30 seconds to go, not bad at all.

I knew we could have
put an extra element in.

[laughter]

[Zoe] First the Boysies'
family favourite main course,

a rack of lamb with
dauphinoise potatoes, pea puree,

carrots and lamb jus.

I think the presentation looks fantastic.

The lamb is delicious,

it’s cooked absolutely perfectly,

pink but well-cooked and tender
all the way through.

I must take my hat off to the jus,
the jus is delicious.

Now, who did the potatoes?

Me, I did.

They’re not cooked,
they’re under seasoned,

it’s not creamy enough.

The only thing
that I have a bit of a problem

is with the consistency
of this pea puree.

It’s a little bit watery.

[Zoe] Next their dessert,
a banana and passion fruit soufflé

and salted caramel ice cream.

That is delicious.

I love the banana,

little bit of passion fruit
coming through, that is perfect.

Wow.

I wouldn’t serve an ice cream
if it doesn’t come around,

I would not serve it.

I can understand

in the normal situation
maybe you told me

you do the ice cream the day before
and so that never happens.

-[David] Yeah, yeah.
-The ice cream’s ready in the fridge.

-If you go and check--
-[Rosemary] It’s probably done.

-Maybe it’s okay now.
-[Rosemary] It’s set.

Yeah, it may be set.

[Rosemary] Go and get it, go on,

go and get that ice cream,
would you, please?

[Giorgio] We’ll see.

I don’t know
if you needed some fresh spoons.

-Oh, okay.
-Have that one.

Oh, my God, oh, my God.

I'm so sorry.

I really, I really like that.

[Giorgio] I really feel sorry.

I mean, the flavour is good,

but you didn’t serve it
in the time we asked you to do it in.

-Thank you.
-[David] Thank you.

You can breathe out,
oh my goodness me.

- How are you feeling?
- We appreciate the feedback.

Okay, soufflé, lamb, jus.
Last time, your onion bhajis.

Yeah.

You were the winner.

This time, you’re the winner.
Challenge three, Ellie, your turn

[laughter]

Ellie's doing all the cooking.

You are doing quite a lot next time.

-Don't!
-So, yeah, could be.

[Nadiya] The judge’s next visit
is to Farnham Common

in Buckinghamshire and the Rignalls.

To prepare their family favourites, Jassy
and Usha have come to Sunita’s house.

I think it’s going to be a good challenge
for us today,

to see how we are going to work with
the different sort of menus.

Even though we’ve practised it,
just want it to be 100% on the day.

Exactly, yeah.

-Finger’s crossed.
-Finger’s crossed.

Today, we’re cooking food for sharing,

it’s food that you would have
with people that you love,

so it’s very tactile food.

[Nadiya] Oh, they’re coming to the door
and everything.

-Hello.
-[the Rignalls] Hi.

[Nadiya] How are you guys?

Yeah, we are fine. You?

-[Nadiya] Yeah.
-[Jassy] Good.

-[Nadiya] Shall we go in?
-[Jassy] Yes.

[Nadiya]
I can’t help but notice the cook books.

-Can I go in here?
-[Sunita] Yes.

Oh, this is my favourite place.
Look at that.

Hmm.

[laughs] He had black hair.

I don’t know if I prefer him
black or salt and pepper.

I think he’s like wine.

As you know, the judges would
like you to cook your family favourites,

a main and a dessert.

You’ve got one hour and 30 minutes.
Off you go.

-[Sunita] Agh!
-[Jassy] Wow.

-[Sunita] Let's do this.
-[Usha] Yeah.

[Nadiya] The Rignalls are cooking
an Indian-themed sharing main course

of lamb seekh kebabs,
jeera chicken wings,

sweet and sour paneer,
a south Asian cheese,

chilli corn and bhatura bread.

[Giorgio] This meal seems to have
a lot of competence,

and I want each of the dishes
to deliver fully on the flavour.

But in one hour and a half,

did they give themselves too much
work to do? We’ll see.

-Who’s in charge today?
-I am.

[Jassy groans]

[Sunita]
Sorry, Aunt, my kitchen, my rules.

Okay, right, man.

[they laugh]

-This is for the kebabs?
-Yeah.

Do you feel like,
from when you were in the barn,

you’ve learned something
and you’ve taken that on?

Yeah, I think what we’ve learnt
is that you have less time than you think.

How many times have you guys
practised this together?

-Once.
-[Nadiya] And did you do it in time?

No.

[laughs]

Okay, I’m not nervous.

-Are you slightly nervous?
-Yes.

[Nadiya] Usha starts on
the spiced paneer dish.

Sunita showed me
how to do this the first time

because she’s really good
with finding recipes.

I told her when I came back from Delhi
that I tried it and she said,

"I can do it for you,
let me show you how."

That’s how it came about.

[Nadiya] That’s the paneer
that’s gone in?

Yep, I’m just marinating it in chilli,
pepper, garlic and ginger paste.

That smells really good.

You will use all your spices
from your pot?

This is quite a traditional thing,
these pots?

Yeah, this is what every good Indian
woman should have in their house.

I don’t have one.

You’re not a good Indian woman.

I’m not a good Indian woman,
that’s why.

I’m just shaping the kebabs
onto the skewer,

it’s a little bit loose.

I’m going to add a little bit more mince
'cause it’s actually a bit too loose,

it’s not, it’s not shaping properly.

[Nadiya] How are your kebabs looking?
Happy?

No, not really.

If the mixture’s too slack then the kebab
will just simply drop off the skewer.

[Nadiya] Jassy’s in charge
of one of the main dishes,

the jeera-spiced chicken wings.

This is a bit of a contraption,
where did you get it from, a museum?

This is...
belonged to my mother, I think,

when we first came
to this country, in 1975.

So you work it out
how old this thing is.

[whizzing]

Well, I’m only 21, so....

Right...

[laughter]

-Wow, it’s over 40 years old, isn’t it?
-[Jassy] Yeah.

-And it still grinds spices.
-It still grinds.

It’s better than
the new ones, you know?

Yeah.

[Nadiya] Having been delayed earlier
by her kebabs,

Sunita turns her attention to dessert,

a cardamom and rose syrup
cheesecake,

topped with pistachios
and candied rose petals.

So you’ve got this running
Indian theme throughout?

Yeah, we’re playing Jassy to her strength,
you see, she’s a great Indian cook.

Jassy doesn’t do any other cooking,
just Indian?

-[Sunita] That’s it.
-Love that.

So if you ask her to do French,
"No problem."

We can do French,
but an Indian version of French.

Yeah.

[Rosemary] I’m looking forward
to the cardamom cheesecake.

I want a really well textured cake.

If they make it too strong, then I think
it’s going to overpower everything.

It is a cheesecake after all.

Hoping and pray that it sets.

I think I just got delayed
with the kebabs you see, so...

[Nadiya] Jassy has moved on
to the bhatura bread,

which should puff up when deep fried.

Alright there, rolling pin queen?
Is there a technique?

-There is a technique.
-Go on, then.

You just sort of go, with love,
just round and round like that.

Your hand is almost going right
and left as well.

That way, right.

You haven’t got that much flour
on the board.

[Jassy] No, I don’t.

You don’t need
that much flour? Just love?

Just love.

-Guys, you’ve got 15 minutes left.
-[Sunita] Oh, my God.

I’m going to start doing my bhatura.

[Jassy] Oh, this is not hot enough,
I thought it was hot.

Is it on deep fry?
It needs to be on deep fry.

Yeah, I think so.

[Jassy] I think this is done now.

That’s the paneer.

-Is it the paneer?
-Yeah.

How long are you putting them in?

-A minute.
-Increase it to two.

[Nadiya]
Guys, the judges are about to arrive.

[they groan]

I need to start dishing up.

[Jassy] Let me have a look.

-[Sunita] Cooked?
-Cooked.

-Yeah.
-Done.

[background music]

[Sunita] That’s it.

-[Usha] Chicken, Mum.
-Chicken.

Chicken goes in that thing over there.

Little spoons for this one here.

Guys, ten seconds.

Spoons in, plates out.

[Jassy] I think we are done.

[Nadiya] The Rignalls' family favourites
sharing main course

includes lamb kebabs,
jeera chicken wings,

bhatura bread and spiced paneer.

Well, it’s an incredible spread

with so many different things.

I can’t wait to taste it all.

[Rosemary] I like that kebab.

It’s soft, it is succulent,
lacking in a little seasoning for me.

The chicken wings,

the flavour is, is cumin only.
Is that what you intended to?

Yeah, that’s the intention,
it’s cumin, yeah.

-It’s cumin chicken.
-[Giorgio] Yeah.

I think there is a bit more work
needs to go in there.

[Nadiya] Next is Usha’s spiced paneer.

Who cooked this?

Me.

Wow.

It’s incredible,
it’s absolutely delicious.

Thank you.

[Rosemary] Let’s do the bread.

Mm.

There was a problem with the oil here.

The temperature of the oil
is very, very important.

To rush into the cold oil, that’s a--

-Yeah.
-[Giorgio] ...a big mistake.

Also, it has a repercussion

on the fact that the dough kind of
tastes a little bit floury.

[Nadiya] Now dessert,
a cardamom-flavoured cheesecake.

I think the texture
for the filling is beautiful.

The saltiness of the cheese
still comes through,

the crispiness of the biscuit base
still really there.

-Very nice.
-Thank you.

-[Giorgio] Thank you.
-[Rosemary] Thank you.

Bye.

[they chuckle]

How are you guys feeling?

-Relieved.
-[Nadiya] Yeah?

-Yeah.
-[Nadiya] I can tell--

I’m like, thank God.

Usha, we’ve got to talk
about the paneer.

I think I was so disappointed
after the first round

and I just really, really
knew I wanted to impress this time.

Let’s call it a triumph.

[all] Yes.

[laughter]

[Zoe] It’s the third and final challenge.

We’ve got blood, sweat and tears
ahead of us today.

Only if yous two start arguing,
like normal.

Be on your best behaviour.

[Zoe] At the end of the today, the judges
will decide which family goes home

and who goes through to the semi-finals.

The Boysie,
I love the way the Boysie cook,

because they are so organised.

But it was a real shame with
that ice cream on the second challenge.

They haven’t managed
to put everything together yet.

The boys have had
a real rollercoaster journey.

Challenge one didn’t go brilliantly,
except for the bhajis,

but the second challenge,
the lamb was delicious,

the soufflé was delicious.

So if they continue
to improve like they have,

they could certainly get through
to the semi-finals.

I think I really would like to win.

Despite how lovely that family is,
we have to win.

Yeah, exactly.
I think I really would want to win.

The Rignalls make some delicious
Asian good,

they make lots of it, too.

But they made that lovely
cheesecake in challenge two.

But they’ve made some
fundamental mistakes.

Their kebab and that paneer,
on the second challenge,

stood out for me.

They’re using a lot of flavour,

they need to really concentrate
on this challenge

and get through
the essence of their food.

Hello, everyone.

This is it, the final deciding challenge.

After this, we’ll be saying goodbye
to one of you lovely families.

And the judges
want you to take it up a gear.

It’s the
Impress The Neighbours Challenge,

and they’re expecting two dishes
that will tantalise their taste buds.

You have two hours and 15 minutes,
let’s get cooking.

Where’s the butter?
Is the butter in the fridge?

[Zoe] Today, both families must produce
a starter and a main course.

We enjoy cooking together,
so it’s, you know, it’s nice when we do.

And Ellie’s
getting more and more adventurous

what with her cooking and her tasting.

To impress their neighbours,
the boys are serving

a starter of watercress soup

with a poached quail egg
and bread knots.

Followed by a main of pork fillet,
scallops with black pudding,

dauphine potatoes
and a mushroom marsala sauce.

[Rosemary] Somebody is making
their own black pudding.

This I’m excited about.

This is about timing,
they can very easily go wrong

if they don’t rest it
because what can happen is,

it can fall apart.

The first time doing black pudding,
it didn’t go very well.

We, um,
we did it with a toffee apple cider,

aw, and the smell
and the taste was rank.

Um, but ever since then,
it’s actually turned out really good.

I love black pudding, but I’ve never,
ever seen it be made, so...

Well, we love black pudding

and we thought it’d be a nice challenge
to make our own.

-Okay.
-Maybe regretting that, but...

[laughs]
So what’s going into the black pudding?

Onions, fat, rusk and, of course,
pig’s blood.

Pig’s blood?

At the moment it sort of looks like
it’s about to be a chocolate soufflé.

It does seem like a massive thing
to take on.

Go hard or go home.
It could be go home, but there you go.

Okay, I’ll be back
to see how it goes a little bit later on.

[Giorgio] The ratio between the spices

and the amount of fat
in the black pudding

is very, very important, to be balanced.

But if one of the components is wrong,

the whole thing can just rollercoaster
to a disaster.

I normally do mine on a machine,
I’ve never seen it done like that.

-You haven’t done it on a funnel?
-No. That’s quite ingenious.

-This is a very high-tech--
-Home made!

...improvised method of stuffing
sausage skins without a machine.

I mean, should he not sort of mush it,
slide it down?

[Rosemary] You could squeeze it.

What you do is,
you grab hold of it like this

and you... [laughter]

You know, whatever I’m going to say
it’s not going to work.

Let’s go with it, come on.

Okay,
so you literally have to grab hold of it

and you literally pull it
at the same time... [laughs]

[Rosemary] He’s done a whole one,
he’s done a big one.

[Zoe] Good work, boys.

Do you want the goat right in
straight away?

Yep.

To impress my neighbours,
or my family,

it would be this goat dish,
especially my dad, he loves that,

so usually I make that for him.

[Nadiya] In the Rignalls' kitchen,

they’re cooking a starter of momos,
Nepalese dumplings

filled with curried prawns, coconut
and sweetcorn and spiced chicken

with a chilli sauce.

For their main, they’re sticking with
their Indian heritage

and making goat curry
with onion bhajis in a spiced curry sauce,

okra and paratha bread.

Mum also makes this dish with lamb,

but she tried it with goat
and all our family prefer it with goat,

my husband, my brother, my dad

and we’re using the pressure cooker
to make sure it’s lovely and tender.

We hope that the judges like it.

[Rosemary]
The Rignalls are playing it safe,

because they’re doing curry again.

I was hoping
they would do something else,

something slightly out of the box,
that they were pushing themselves.

-It’s on now so just, don’t move it.
-Okay.

Was this all your idea?

-We work around my aunt.
-[Rosemary] Okay.

So whatever her strength is,
we’ll work around her.

She kind of represents the,
the old way of doing things,

we represent the new,

and it’s just marrying the two together.

For example,
she’s doing the goat curry--

[Rosemary] Yes.

...that’s her recipe.
She believes her curry is famous.

-Really?
-[Sunita] Yeah.

-Is that what she says?
-Yeah... [laughs]

-[Rosemary] She says her curry’s famous.
-And everybody loves it.

And she wanted to do this,
so that’s why we did it.

[laughs]

[Zoe] In the Boysie kitchen,
Sam takes charge of the soup starter.

I’m feeling actually quite confident,
if I’m honest with you.

Um, yeah, confident,
quietly shall we say,

as I can’t peel a potato.

People think
watercress soup’s quite watery,

when actually it’s got a bold,
strong flavour.

[Nadiya] Sunita is preparing
the Rignalls' starter.

I’m making momos,
which are Nepalese dumplings.

Um, they’re really popular in India
as street food.

I’m doing three different types,
a vegetarian, a fish and a chicken.

[Giorgio]
As a starter, they’re cooking momos.

I expect these little parcels
to be really delicate,

it’s very important to steam them

very, very gently, they have to end up
very light and not water logged.

-[Nadiya] How are you feeling?
-I’m worried about the presentation,

I’ve got to work fast because
my pastry’s quite thin,

so the wrapper’s quite thin.

The thinner the wrapper,
the nicer it tastes.

[Nadiya] Okay.

'Cause then you just,
you don’t taste, like, bags of flour.

And you’re making,
you’re making your own pastry as well?

I’m doing the wrapper myself, yeah.
I know.

You really are trying to impress
the judges today.

I’m imagining it’s you.

Well, actually it’s far worse,

it’s Rosemary and Giorgio,
so you’ve got to,

you’ve got to impress them.

[David] How’s the bread looking?

Yep, it’s good, just a little bit wetter
than I normally have it, but...

-Okay.
-It’s workable.

[Sam] Yeah.

I’m just making the bread and kneading it
and I feel a bit anxious about it,

because the comments
I got the last time.

But one was only overworked,

so hopefully
I don’t overwork any this time.

[Giorgio] They’re serving some
knotted bread

with the soup,
which is a really nice touch to it.

They got the bread wrong last time,
they overworked it

and knotting up the bread

can make it really,
really tough on the cooking.

So I hope they get it
absolutely perfect this time.

I’m used to making bread,

it’s just knotting’s
a bit of a different story.

It’s a little bit tricky
because it gets stuck

and then you’ve got to try
and force it out the other end.

But they’re coming out okay,
so that’s fine by me.

[Zoe] While Sunita makes the fillings
for her dumplings...

Careful.

...Jassy and Usha focus on
the goat for the main course.

-[Usha] Do you want me to check?
-[Jassy] Yep.

[Jassy] Just take one out.

Is it done? It can’t be done yet.

-Yeah.
-Oh, Mum, that’s going to be nice.

So you speed up the cooking
by using the pressure cooker?

-Yeah.
-[Giorgio] And then now, in sauce--

[Jassy] It gets, gets more--

...and you’re letting it cook
on the sauce, gently--

-Exactly, exactly.
-...for the next hour and a half?

Exactly. If I did that at home,
I’m talking about three hours.

Ah, okay.

Just on, without the cooker.

-And this, you’re squeezing it, yes.
-Yeah.

I’m just prepping to poach
the quail’s eggs.

They’re going to go inside of the soup.

To impress the neighbour here,

the trick will be
the poached quail’s eggs.

They have to be absolutely perfect,

with the inside flowing out
when you break through.

[Ellie] I’m using cling film
'cause it’s easier to poach them in

and 'cause they’re so little,

it’s easier to control
where they’re going to go.

I’ve got to, I’ve got to hurry up,
I’m behind.

[Nadiya] With the fillings done,

Sunita moves on to the pastry wrapping
for her dumplings.

I need a plaster, I’ve cut my finger.

[Usha] Oh, Sunita, are you okay?

Yeah.

Ah, just do it, just do it.

Sunita cut herself really badly

and that’s really put a dampener

all on the speed
that she can make those dumplings.

Also, when you have
such a delicate dough like that one,

to do it with your gloves is difficult
because you feel the sensitivity.

-It’s almost an impossibility.
-That’s right, yeah.

The glove’s so loose I can’t use
my fingers to pinch.

My finger’s bleeding,
I can’t even do it with a damn glove.

Right, can you get me my
other fillings out,

I’m going to come back to this one.
This is wrong.

You’ve cut your finger is that,
is that hindering your...

I can’t. I just can’t, um, close them
properly 'cause you need two hands.

[Nadiya] Yeah.

And you need the touch of your hands
because they’re slightly moist.

If I use the glove it’s just
I can’t get it to close at all.

Keep going,
I will not hold you up any longer.

[Sunita] Thank you.

[Zoe] Struggling with her dumplings,
Sunita removes her protective glove.

The thing is,
Sunita likes to be in charge.

[they chuckle]

She is definitely the boss.

But if I was her,
I would delegate that.

Families, you’ve got 20 minutes.

[Sunita gasps]

-Present, present, present.
-Yeah, that’s what I’m thinking.

So how’s it going
with the black pudding?

What do you think?

You’re doing them a bit chunky, but...

That’s rich coming from you, chunky.

[Sam laughs].

Ouch!

I’m just frying off the bhajis now.

Sunita cut her finger, so it slowed us
down by five or ten minutes,

now the pressure’s on.

[Sam] Eggs in.

What we want in the soup is
for it to just melt into the soup,

adds a bit more flavour.

Oh!

Look at the shape on it, crap.

[Usha] You’ve got three of each?
-I’m working one-handed.

No, I know.

[Usha] Sunita, try the sauce.

You need to put some red chilli in that,
you need a little bit of heat.

It’s all here, not here.

It’s your call,
you’ve got to do it to your liking.

The whole dish relies on the plating,
which is these two, so team effort.

Guys, you’ve got five minutes left.

Put it in here,
bread’s going to go on the side, yeah?

[frantic background music]

The curry leaves are still in there,
that’s okay, isn’t it?

[David]
Pork will be coming out in a minute.

Want me to help you pick them up?

-[Sunita] No.
-[Usha] Go on, then.

-Do you want me to put the eggs on?
-Yeah.

Just the sweetcorn
on the money bag one, that’s it.

I can’t watch at this bit.

One more.

Families, time’s up,
step away from your benches.

Sunita, move away.

-[Ellie sighs]
-Well done.

[Ellie] Ready to go home now.

[Nadiya] The boys
are serving a starter of watercress soup

with a poached quail’s egg
and bread knots.

The eggs is perfect.

I like the consistency,

it’s peppery, it’s got
a really nice flavour coming through.

This is a very good soup.

Do you remember last time
you had a problem with bread?

[Ellie] Yep.

[they giggle]

That is an extremely good bread.

It’s light, it’s tasty,

it’s well seasoned, it’s well cooked,

it’s well proved,
you’ve done everything correctly there.

Really, really good.

[Nadiya] Their main course is pork fillet
with black pudding,

scallops and
a mushroom marsala sauce.

Really,
really happy with the look of the meal.

The pork is cooked... perfectly,

it still has the pink colour,

it’s very juicy in the mouth.

The sauce helps it a lot.

The black pudding is... delicious,

-but slightly over peppered.
-[David] Mm-hm.

The scallops, it was beautifully done,

but if you’d just caramelised on
a higher heat,

you would have got,

it would have given it
more depth of flavour.

But the seasoning is perfect.

For me, this dish works at every level.

So congratulations,
that’s a very nice dish.

[all] Thank you.

[Zoe] The Rignalls are serving a starter
of Nepalese momo dumplings

filled with curried prawn,

sweetcorn and coconut
and spiced chicken with chilli sauce.

I think these are
really good little dumplings.

My gosh, coming to a dinner party

and being given that as
a starter is great thing.

For a nine-finger's job,

I must admit that you put them together
absolutely beautiful.

They’re cooked really well,
they’re not water logged,

they’re not heavy,
and each of the flavours stand out.

I’m surprised. I can’t believe it.

[Rosemary]
Well done, brilliant, that works.

Thank you. Phew!

[Zoe] Their main course
is Jassy’s goat curry

with okra, onion bhaji served in
a spiced curry sauce and paratha bread.

I’m a little bit disappointed
with the kid goat.

The meat in the curry,
the sauce around it,

don’t come together so nicely.

Apart from the chilli coming through,

which it is, very mild,
but it is coming through,

the flavouring is quite dull.

But the goat is beautifully cooked,
so the pressure cooker did the job.

My favourite thing of your composition
is definitely the onion bhaji.

The okra is delicious,
absolutely scrummy.

And also, the bread
is really lovely and tasty.

I think the meal,
as a whole meal, is lovely,

but you did
let yourself down on the goat.

Well done, well done.

Well done.

[Zoe] All three challenges
are complete,

but only one family can go through
to the semi-finals.

We’ve got one family who actually have
been consistent all the way through,

until today,
they let themselves down a bit.

[chatter]

I’m glad it’s you,
that’s all I’ve got to say.

It’s the worst part of the process.

-We feel the same.
-Horrible.

And we have another family

has been going better,
and better, and better,

and they challenged themselves.

In a way, they are so equal.

We’ve got to look at the challenges
across the board.

They’ve both got potential,

they both can deliver because
they’ve both been extremely good.

[background music]

Welcome back to you all.

The judges have dissected your dishes
and have now made a decision.

They’ve thought about the food

that you’ve served up
across all three challenges

and have had to make
a really tough choice.

[Zoe] So here we go.

The family who live
to cook for another day

and go through to the semi-final are...

-...the Boysie family.
-Oh.

[Jassy] Well done. Well done.

-Well done.
-[Ellie] Well done.

[David] You were good.

[Jassy] Well done.

I feel a bit disappointed actually,
don’t you, Sunita?

I don’t think...
there’s nothing we could do.

[Sunita] For me, it’s just a shame

that we didn’t
go outside of Indian cooking,

but the tactic was to play
to our strengths so...

It wasn’t enough.

No, but there we go.

[Giorgio] The Rignalls have been
consistently good

throughout the competition,

but they let themselves down today.

[Rosemary]
That’s one of the toughest decisions

we’ve had to make so far.

But the Boysies just edged it today.

[David] Oh, my God.

[Sam] Yay!

Oh, That's...

Oh, my God, that’s amazing.

Oh, I’m speechless,
I’m, I’m, genuinely shocked.

I genuinely thought the Rignalls
were going to go through

because they are fantastic cooks.

We’re proper still shaking,
I, I’m, I’m in shock, I’m in shock.

Great to have you back
for the semi-finals.

[Rosemary] Up until now,

they’ve been able
to practice their dishes.

Not on this one.

-[clatter]
-[Anna] Oh, Archie.

-[Nadiya] Anything you’re worried about?
-All of it?

I’m just so stressed.

They must get them absolutely spot on.

Yes, I’m going to follow the recipe,
as if I wouldn’t.

Otherwise Rosemary’s not going
to be happy.

It’s supposed to be upside down.
Ta-dah!

-Generous portion.
-Cheeky.

[laughs]

-Oh!
-Whoops.

[Giorgio] Ooof!

Sorry.